Thursday, January 30, 2014

Kumquat jam ~ nastar rolls and tarts ^^

Kumquats are in season again ^^. And buoyed by kumquat lady, mel's enthusiasm, I couldn't resist and bought 2 tubs of kumquats late December. But before I knew it, they were getting over-ripe and I had to do something about it. That's how this open-faced jam tart (using shortcrust pastry + salted butter) came about.. ^^||

Of course, I also took the opportunity to perfect the kumquat jam in anticipation of a possible attempt at kumquat nastar rolls. And discovered that the jam is somewhat more balanced and yummier with the addition of cinnamon! Trust me on this ^^

4. Cook kumquat puree with a few pinches of cinnamon powder till nice and dry, or till jam doesn't stick to the sides of the pan.

5. Refrigerate overnight before use.

Well, that practise and mel's advice sure helped in getting the right texture and taste in my 2nd attempt in perfecting kumquat jam for making kumquat nastar rolls. I could actually roll it into rounds just like with pineapple jam.

And this is what you make with leftover jam ~ kumquat jam tart.. again, haha! ^^ Just use your favorite shortcrust pastry, and use salted butter for best match with kumquat jam! Because I love lots of buttery, flaky crust, I made a closed jam tart this time ~ just the way I like it! ^^

Btw, I'm serving those oddly-shaped nastar rolls for cny.. fingers crossed no one would notice how "uniquely" shaped it is! ^^

2 comments:

Early in the morning and Im seeing my favourite fruit in the making of different ways and how cruel this could be especially that... that.... that... .kumquat tart. I aboslutely love that. I wonder they still have kumquat selling in the supermarket anymore. Or else I will have to wait till next year.

Here, I would like to wish you and all theBig, Fat, Papa & small Piggies as well good health and a prosperous year ahead.